Description
This indulgent recipe features tender garlic butter steak cubes paired with a creamy, cheesy linguine delight. The steak is seared to perfection and combined with a garlic-infused butter sauce, while the linguine is coated in a rich four-cheese blend, making for a mouthwatering meal perfect for dinner gatherings or a luxurious weeknight treat.
Ingredients
Scale
Steak and Seasoning
- 1 lb Steak (sirloin or ribeye) – Choose sirloin for a lean yet rich experience or ribeye for extra juiciness.
- 1 tsp Salt – Essential for seasoning.
- 1 tsp Black Pepper – Essential for seasoning.
- 2 tbsp Olive Oil – For searing the steak.
- 4 tbsp Salted Butter – For rich flavor.
- 4 cloves Fresh Garlic, minced.
- 2 tbsp Parsley, chopped for garnish.
Pasta and Sauce
- 8 oz Linguine Pasta – Clings beautifully to sauce.
- 1 cup Heavy Cream – Base for the sauce.
- 1 cup Four-Cheese Blend (cheddar, mozzarella, parmesan, cream cheese).
- 1/4 cup Parmesan Cheese, grated for topping.
- 1 tsp Red Pepper Flakes – For a hint of heat.
Instructions
- Prepare Steak: Cut the steak into bite-sized cubes. Season them generously with salt and black pepper and allow to rest at room temperature for 10 minutes. This helps in even cooking and better flavor absorption.
- Cook Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions, about 9-11 minutes until al dente. Reserve ½ cup of pasta water and then drain the pasta.
- Sear Steak Cubes: Heat olive oil in a large skillet over medium-high heat. Add the steak cubes and sear for 2-3 minutes on each side until nicely browned. Remove the steak from the skillet and let it rest, locking in juices.
- Make Garlic Butter Sauce: In the same skillet, melt the salted butter over medium heat. Add minced garlic and chopped parsley, sauté for about 1 minute until fragrant. Toss the seared steak cubes back into the skillet to coat them in the garlic butter sauce.
- Prepare Cheesy Sauce: In a separate saucepan over low heat, combine the heavy cream and cream cheese, stirring continuously until smooth. Gradually add the four-cheese blend, mixing until the sauce reaches a creamy consistency.
- Combine Pasta and Sauce: Add the drained linguine to the cheese sauce. Toss gently over low heat for about 1 minute to meld the flavors together. Add reserved pasta water if the sauce needs thinning.
- Serve: Plate the cheesy linguine first. Top with the garlic butter steak cubes. Garnish with additional parsley and grated parmesan cheese if desired. Sprinkle red pepper flakes for a subtle heat kick.
Notes
- Allowing the steak to rest before cooking enhances tenderness and juiciness.
- Reserve pasta water to adjust the consistency of the cheese sauce if needed.
- Use fresh garlic for the best flavor in the garlic butter sauce.
- Adjust red pepper flakes according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
